It was late last night. I took a dough ball out of the refrigerator and thought I turned on the oven. An hour later I return to the kitchen, dough ball was ready to make a skin but the oven is off. ummm

I had alway want to try my $80 Black and Decker counter convection oven but no stone. Now is my chance.

It took 5 minutes to preheat to the maximum temperature, 450F. Very good.

My confidence was low but I made a 12” pizza on a lloyds pan and direct on the rack.At 9 minutes the cheese is bubbling and starting to show a little color on the back side of the oven, away from the single layer glass door. I rotated the pizza 180 and looked at the snow white bottom. I removed the pan. Pizza direct on the rack. At about 12 minutes the top was finished and much to my surprise the bottom was nice brown.

I liked your experiment and your pizza looks very good baked in your Black and Decker convection oven.

I recently was doing some hydration tests on on parts of dough balls and found out my really old Black and Decker toaster/broiler small oven can get to 550 degrees or hotter. I didn't try to make any pizzas in it though, but posted about how hot it got and that made me think that might be a good oven to try a pizza in.

Mine is digital and 450F is the max the program allows. You can see by the info I could not balance the heat from the bottom and top. that is why I took the pizza off the pan and direct on the rack. tomorrow I will try parchment paper. The heat will be better transferred and maybe I will have to do nothing more but bake.

Conclusion: the heat up time was so quick that it is a good option for a quick 12" pizza.

Those pies look better than I expected. Nice job! I'm lovin that convection. It seems to me that toaster oven is crying for a square/rectangular pie. Maybe a rectangular Chi thin, Sicillian, or Detroit.

As it turns out, those things are easy to mod. Won't likely work well for neo, but plenty of delicious alternatives. Just sayin.